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Spinach Salad with Ricotta, Apple and Cranberry

Sometimes a healthy salad is just the right thing. At least that's what I think! As I just discovered baby spinach the other day, I thought it would be a good idea to show you guys a variation of this smaller, younger spinach. As a salad is the simplest way to ensure that the freshness of spinach doesn't vanish (unlike when cooked or baked), I combined it with ricotta and added some sweetness via cranberries and apple cubes!

This is definitely something for when you are not in the mood for hours in the kithen, but still are up for something nutritious and fresh!

Ingredients: (2 portions)

- 1 bundle baby spinach, washed and dried

- 3 tbsp. balsamico vinegar

- 2 tbsp. olive oil

- salt & pepper

- 1 small apple, cubed

- 3 tbsp. ricotta

- 1 handful cranberries

Instructions:

1. Whisk vinegar with salt and pepper and add oil. Mix until homogenous.

2. In a large bowl, fold dressing into baby spinach.

3. Toss in apple pieces and ricotta and mix thoroughly. Serve onto two plates and sprinkle cranberries on top.